The upside-down fresh fig cake is a soft cake, with a ricotta-based batter, covered with caramelized fresh figs. Yes, it’s one of those cakes made in reverse, as it’s flipped after baking. It starts with melted butter, sugar, and figs arranged in the cake pan, then covered with the batter. During baking, the figs caramelize, and the batter rises and becomes beautifully fluffy.
You can also use other fruits when figs are out of season. In fact, this cake is excellent with apple or pear slices as well.
If you like figs, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 4 tbsp butter
- 1/3 cup sugar
- 8 fresh figs
- 2 eggs
- 3/4 cup brown sugar
- 1 tbsp vanilla sugar
- 7 tbsp extra virgin olive oil
- 7 oz ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
Steps
To make the upside-down fresh fig cake, take a cake pan (diameter 9-10 inches), preferably without a springform and removable bottom, as otherwise part of the butter used to caramelize the figs could leak during baking. Alternatively, use a springform pan, but in that case, place a sheet of aluminum foil at the bottom of the oven to catch any leaked butter, preventing oven mess.
Melt the butter at the bottom of the pan and sprinkle sugar all over the base. Wash and dry the figs, remove the stem, and cut the figs in half. Place them cut-side down on the bottom of the cake pan, covering it completely. Set aside.
Preheat the oven to 350 degrees F (static).
Proceed with the preparation of the batter.
Beat the eggs with the sugar and vanilla sugar until pale and frothy. While continuing to beat, pour in the extra virgin olive oil slowly until completely incorporated. Add the ricotta and briefly mix with the beaters.
Mix the all-purpose flour and whole wheat flour with the baking powder and salt, and sift onto the egg and ricotta mixture. Briefly work the batter with the beaters at low speed, until no traces of flour are visible.
Pour the batter over the figs, spreading it evenly. Slightly tap the cake pan on the countertop to ensure the batter gets in between the figs.
Bake at 350 degrees F (static) for about 1 hour. Perform the toothpick test.
Remove your fresh fig cake from the oven and let it rest in the pan for about 1 hour. Then run a knife along the edge of the pan and gently flip the cake. Allow it to cool completely, and serve sliced.
